Fruity Fried Chicken Salad  (OSU Recipe)
1 pound Breaded Chicken Chunks
1 mango, peeled and sliced
1 avocado, peeled and sliced
1 red onion, sliced thin
2/3 cup light raspberry vinaigrette salad dressing
1 (10 oz) bag baby spinach

Prepare chicken in the oven, baking at 400 degrees until golden brown and 165 degrees. Mix spinach leaves,mango, avocado, and red onion. Toss with salad dressing.

Janna Kelley
Family & Consumer Science, Extension Educator
Pontotoc County Extension
1700 N. Broadway
Ada, OK 74820
(580) 332-2153

Pasta w/ Chicken Tomatoes and Romano

1 pound Spaghetti, Linguine or Thin Spaghetti, uncooked
2 ripe tomatoes, cored
2 teaspoons olive or vegetable oil
1 large onion, peeled and finely diced
4 large cloves garlic, peeled and finely chopped
Chicken Tenders
1 teaspoon dried basil
12 medium California ripe olives (12-16 olives), coarsely chopped
1 green bell pepper, seeds and ribs removed, julienned
1 15 1/2-ounce can low-sodium chicken broth
1 cup grated Romano cheese

Prepare pasta according to package directions. While pasta is cooking, cut the tomatoes in half crosswise and scoop out the seeds with your fingers. Chop the tomatoes coarsely. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until the onion is lightly browned and tender, about 6 minutes. Add the chicken and basil and cook until the chicken is thawed and browning, about 8 minutes. Stir in the olives, green pepper and tomatoes and cook until the tomatoes begin to give off liquid,
about 2 minutes. Add the chicken broth to the skillet, heat to boiling and boil until half of the liquid is evaporated, about 4 minutes. When pasta is done, drain it well and add to sauce mixture. Toss until pasta is evenly mixed with sauce. Transfer to serving dish, top with cheese and serve.


Breaded chicken chunks:

Snack wraps
Salads
Sandwiches
Try dipping in various dips


SWEET - & - SOUR CHICKEN CHUNKS Printed from COOKS.COM

1 (10 oz.) pkg. frozen breaded sm. chunk-shape chicken pieces
1 (8 to 10 oz.) jar sweet & sour sauce
1 (6 oz.) pkg. frozen pea pods
1 c. quick-cooking rice
1 (16 oz.) can unpeeled apricot halves, drained

Bake chicken chunks according to package directions. Meanwhile, in a medium saucepan, bring 1 cup water to boiling. Stir in rice. Remove pan from heat. Cover and let stand 5 minutes.
In a saucepan mix the apricots, sweet and sour sauce and pea pods. Cook and stir until mixture is heated through. To serve, spoon rice on a platter. Arrange chicken over rice around the edge of the platter. Spoon apricot mixture into the center of the chicken. Makes 4 servings.

SWEET AND SOUR CHICKEN CHUNKS Printed from COOKS.COM

1 c. water
1 c. quick cooking rice
1 (12 oz.) pkg. frozen, breaded chicken chunks
1 (16 oz.) can apricot halves, drained
1 (6 oz.) pkg. frozen pea pods
3/4 c. bottled Sweet and Sour sauce

In a medium size saucepan bring the 1 cup water to boiling. Stir in rice, cover the pan and remove from heat. Let stand 5 minutes. Microwave or bake chicken chunks according to directions. Meanwhile, in a medium saucepan stir together the apricots, pea pods, and sweet and sour sauce, heat through. To serve, spoon rice around edge of platter. Stir chicken chunks into apricot mixture; spoon into center of rice. Makes 4 servings.





CRESCENT CHICKEN CHUNK ROLL - UPS Printed from COOKS.COM

1 can crescent dinner rolls
3 tbsp. barbeque sauce
1 egg
1/4 c. sesame seed
1/3 c. Monterey Jack, shredded
8 chicken tenders, breaded
1 tbsp. water

Heat oven to 375 degrees. Grease cookie sheet. Separate dough into 8 triangles; press each to flatten slightly. Place about 2 teaspoons cheese on shortest side of each triangle; top with about 1 teaspoon barbeque sauce and chicken chunk. Fold 2 corners over chicken chunk; roll to opposite point. Pinch edges to seal.
In small bowl, combine egg and water. Dip top and sides in egg mixture; dip in sesame seed. Place point side down on prepared cookie sheet. Bake for 12-18 minutes or until golden brown. Serve with additional barbeque sauce.